Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

Abstract

In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0–15 %), frying temperature (160–180 °C), and frying time (40–60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2 ≥ 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 °C and frying time = 40 s.